Corn is in Season

Recipes to try:
Charred Corn Salad
Summer Corn and Tomato Salad
Chickpea, Corn and Dill Salad
Romaine Salad and Corn Salad with Avocado Dressing
Sweet Corn Salsa Serve this with poached or baked salmon or with grilled chicken, it’s a great refreshing summer treat
Southwestern Quinoa Salad with Black Beans and Corn
Grilled Corn Avocado and Cilantro Salad
Spinach and Grilled Corn and Onion Salad

Charred Corn Salad

Photo by food52.com

Although available all year, corn is local and fresh in many parts of the United States in July and August, and so much better than the varieties available all year round. The white corn is usually the sweetest, but the yellow corn is also wonderful. I buy it as often as possible from local grocers, farmers markets, Trader Joe’s and often national markets have it fresh daily. Buy it in the husk and peel it at home, it stays much fresher and sweeter that way.

5 ears fresh corn
1 poblano pepper or green pepper
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved or quartered
½ cup sugar snap peas, cut into ½ inch pieces
2 tablespoons lime juice, plus lime wedges for serving
Zest from 1 lime
½ teaspoon honey
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ cup fresh mint, gently chopped
¼ cup fresh basil, gently chopped

Preheat broiler to medium-high and place your oven rack about 4″ to 6″ from your heating element.

Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Line a sheet pan with foil for easy clean-up. Place corn on pan in a single layer. Add the diced poblano/green pepper and sliced red onion. Toss with a tablespoon of olive oil to evenly coat, and season with salt and pepper.

Broil for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You’re looking for some noticeable char, but be mindful to not overcook. Remove from oven and cool slightly. Add avocado, cherry tomatoes, snap peas, mint and basil.

To make lime vinaigrette: whisk together lime juice, lime zest, honey, and pepper, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Add salt. Drizzle vinaigrette into corn salad, toss and serve.

Bakehouse Brownies


From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017

AKEHOUSE‍ BROWNIES— BLACK MAGIC, MAGIC, AND BUENOS AIRES
MAKES 12 DELI-BIG BROWNIES

AMY: Our brownies are iconic Zingerman’s treats. Many Deli Reuben sandwiches are followed by one of these fudgy, rich brownies. They were first developed at Zingerman’s Delicatessen by Connie Gray Prig before the Bakehouse started and were simply referred to as Connie’s brownies. They made them Deli big, each a quarter pound. Just as popular as the brownies were the brownie trimmings—the crispy edges that the Deli bakers cut off and sold in bags. The Bakehouse later took over baking a handful of items that were being made at the Deli, brownies being one of them. I was confused by the brownie trimmings—I didn’t see a reason to have this “waste,” which was the result of baking brownies on sheet trays rather than in proper baking pans. If we just baked them in an appropriate pan, we could eliminate the unattractive edges. (I also prefer interior pieces, so I couldn’t imagine that anyone really liked the
edges.) We made that change in 1995, and some customers still reminisce about the brownie edges! We soon developed other brownie flavors—coffee, raspberry, ginger— but simpler versions proved to be most popular. Here are our recipes for our biggest sellers.

Black Magic Brownies
Chopped unsweetened chocolate 1 cup plus 1 tablespoon 195 g
Unsalted butter 3/4 cup plus 2 tablespoons 195 g
Pastry flour 1-1/2 cups 218 g
Baking powder 1 teaspoon
Large eggs 4
Granulated sugar 2-3/4 cups 540 g
Sea salt 1 teaspoon
Vanilla extract 2 teaspoons
Magic Brownies
Walnut pieces 1-1/4 cups 150 g

Buenos Aires Brownies
Dulce de leche 3 cups plus 6 tablespoons 546 g
Demerara sugar for sprinkling top
Sea salt for sprinkling top (optional)

1. Preheat the oven to 350°F [180°C]. Spray a 9-by-13-in [23-by-33-cm] pan with nonstick cooking spray.
2. In a double boiler, melt the chocolate and butter. Set aside.
3. In a medium bowl, combine the pastry flour and baking powder. Mix with a whisk to eliminate any
lumps of flour and to distribute the baking powder evenly.
4. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with a whisk until well combined and aerated, about 5 minutes. If you are using a stand mixer, use the whisk attachment on medium speed for this step. Add the melted chocolate/butter mixture to the egg mixture and whisk to combine evenly. Stir in the dry ingredients, using a rubber spatula. If using a stand mixer, use the paddle attachment for this step and mix on a low speed.
5. If you are making Black Magic Brownies, you are done mixing and can move to step 6. If you are making Magic Brownies, toast the walnuts. Place the walnuts on a sheet tray in a 325°F [165°C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool. Add the toasted walnuts to the batter and mix gently simply to distribute them evenly, then go to step 6. For Buenos Aires Brownies, see the directions that follow.
6. Pour the batter into the prepared pan. Carefully spread it to the corners of the pan in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center is clean.
7. Remove from the oven and cool on a cooling rack for at least an hour. Cut into 12 squares, using a sharp knife to avoid crushing the top. Chilling the brownies before cutting may help the squares look more beautiful, but they taste better at room temperature.

Buenos Aires Brownies
1. Warm the dulce de leche slightly, on the stove or in a microwave. This will make it more spreadable. Place two-thirds of the brownie batter in the pan and spread evenly to cover the bottom. Spread the dulce de leche out evenly over this layer of batter. Top with the remaining brownie batter and spread to cover the dulce de leche. Sprinkle the top with Demerara sugar. If you like sweet and salty desserts, also sprinkle with a little sea salt.
2. Bake for 45 to 55 minutes. Cool and then enjoy. These cut more easily if they are refrigerated.

DULCE DE LECHE
Unfamiliar with dulce de leche? It is a staple sweet spread, like a milk jam, used in South America in baking and as a condiment on things like bread and ice cream. It literally means “sweet of milk” and is made by slowly heating milk, sugar, and vanilla. The mixture thickens and then the sugars caramelize and it turns a butterscotchy color. There are many recipes available to make it yourself. Prefer to purchase it? Our favorite brand is La Salamandra from Argentina. They make it with only milk, sugar, and vanilla, no additives or preservatives. La Salamandra is located near the historic towns of Lujon and Capilla del Señor (50 miles from Buenos Aires). They use milk from their own grass-fed herds.

Big O Cookies

From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017

BIG O COOKIES
MAKES 21 COOKIES

FRANK: This is my favorite Bake- house cookie and also our most popular. “Big O’s” had their start at Zingerman’s Delicatessen long before the bakery opened, and my appreciation for them started when I spent a summer working there.

I was taking a break from the restaurant world and decided to be a stay-at-home dad to my eldest daughter, Anna, while her mother, Kathy, taught school. (It was a great year, even though I had moments of trauma, such as singing “Head, Shoulders, Knees, and Toes” at play group.) To make a little extra money, and to get out of the house, I worked at the Deli for a couple of shifts every week. On each shift I managed to eat a Big O cookie. More than two decades later, I still love them. What makes them so good? The basics of real butter and real vanilla extract are certainly part of their appeal. The star ingredients, though, are the Michigan maple syrup, the old-fashioned rolled oats, and the super-plump Flame raisins that we use. The maple syrup adds an interesting and unexpected complexity of flavor, and the shape of the oats creates an appealing chewiness and a pleasing visual texture. The raisins are big and juicy, allowing them to be a major contributor to the cookie’s character. If you’re not a fan of raisins, substitute dried cherries or chopped dates.

Unsalted butter, room temperature 1 cup plus 2 tablespoons (250 g)
Brown sugar 3/4 cup plus 2 tablespoons (154 g) (packed)
Maple syrup 1/2 cup plus 1 tablespoons (172 g)
Large egg 1
Vanilla extract 1 teaspoon
All-purpose fl our 13/4 cups plus 1 tablespoons (255 g)
Baking soda 1-1/8 teaspoon
Sea salt 1-1/8 teaspoon
Ground cinnamon 1 teaspoon
Ground nutmeg 1/4 teaspoon
Old-fashioned rolled oats 3 cups (300 g)
Flame raisins 23/4 cups (390 g)

1. Preheat the oven to 350°F [180°C].

2. In a large mixing bowl, with a wooden spoon, cream the butter with the brown sugar until it is light and fluffy. If using an electric stand mixer, use the paddle attachment and mix on medium speed. Add the maple syrup in thirds to the butter and brown sugar mixture, beating well after each addition. If too much syrup is added at once, it will be more difficult for the butter to absorb it all, and the mixture will look permanently curdled. Add it slowly and it will blend in easily. Add the egg and vanilla extract and
mix until thoroughly incorporated.

3. In a separate large bowl, combine the fl our, baking soda, salt, cinnamon, and nutmeg. Mix the ingredients with a spoon to evenly distribute the spices, salt, and leavening in the flour. Add the flour mixture to the butter mixture and stir by hand with your wooden spoon until evenly combined. If using an electric mixer, combine on low speed. Add the oats and raisins and mix until they are distributed evenly throughout the batter.

4. Using a 11⁄2-oz [48-ml] portioner, or scooping up about 3 Tbsp of dough with a spoon, form the cookies into round balls and place on a baking sheet lined with parchment paper. Gently press the balls to slightly flatten them out to 1⁄2-in-thick [1.5-cm-thick] disks. Since the cookies will double in size, leave plenty of space between them to give them room to spread.

5. Bake the cookies for 15 to 17 minutes, until golden brown around the edges and just set in the middle. Cool the cookies to room temperature.

Tip: This dough can be refrigerated raw and kept for a week. Bake the cookies right from the refrigerator. Expect to bake them for 2 to 3 minutes longer because they are cold.

Salmon Burgers


Serves 6

Canned salmon has all the Omega-3’s that fresh does and is so affordable that if made right, it’s a winner. These can be made with tuna too, but I like the flavor combination with salmon best. Don’t be afraid of the chilis in this recipe, it just gives it loads of flavor and not that much heat. Serve with a zesty coleslaw, or a traditional one, pickles, and some baked fries.

2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 egg
1 tablespoon soy sauce
¼ teaspoon cayenne pepper, or to taste
½ red bell pepper, finely chopped
½ small red onion, finely chopped
½ cup corn kernels, frozen (thawed) or canned (rinsed)
1 tablespoon canned green chilis, minced (more if you like heat)
1 ¼ cup panko bread crumbs
3 cans (5 ounces each) boneless, skinless, salmon, drained
2 tablespoons canola oil
Buns, optional

Sauce
½ cup nonfat plain greek yogurt, mayonnaise or sour cream
¼ cup chopped chives
1 teaspoon Worcestershire sauce

For the burgers: Whisk mayonnaise, lime juice,egg, soy sauce, cayenne and salt together in a medium bowl. Add pepper, onion, corn, and chiles and combine. Add panko and stir. Gently mix in salmon.

Divide mixture into 6 equal parts and shape into a ball, then pat into a 3-inch diameter patty, about 1-inch thick.

Heat oil in a cast iron or heavy bottom skillet over high heat. When pan is hot, reduce to medium, and add patties. Cook until golden brown on the bottom, 2 – 3 minutes, then gently flip with a spatula and brown the other side, an additional 2-3 minutes. Transfer to a paper lined plate.

For the sauce: Whisk yogurt, chives, and Worcestershire sauce in a small bowl.

Serve burgers on a toasted bun with sauce.

Miso Glazed Salmon


Serves 4

Miso is an awesome ingredient that is available in national markets with a hecksher. It’s made from soybeans, mixed with rice or barley then fermented. It’s highly flavor enhancing. It’s used in Asian foods and is packed with protein, vitamins and minerals. I use all varieties, white, red and brown, but they are strongest in flavor the darker the color. I use it in salad dressings, mixed in sauces and atop roasted chicken and vegetables. This is definitely an ingredient you should try.

½ cup white miso paste
2 tablespoons dry white wine (for the Nine Days use 1 tablespoon lemon juice as a substitute, since we do not drink or use wine this time of year)
3 tablespoons sugar
4 (6 ounce) salmon fillets, about 1-inch thick

In a large resealable plastic bag (like a zip-top plastic bag), mix together the miso, wine, and sugar. Mix it together at the bottom of the bag. Add the salmon fillets, and close bag with as little air as possible. Gently turn the bag to have the sauce coat the fish. Marinate for at least 4 hours and up to overnight.

Preheat the oven to 400°F. Line a sheet pan with foil and brush with a little oil or non-stick cooking spray. Remove fish from the marinade, letting excess drip, and place on the pan skin-side down (if fish has skin).

Cook on middle rack in the oven for 12 minutes (it will not be fully cooked). Remove from oven and preheat the broiler. Flip fish over and return to oven, about 4 inches from the broiler, and broil, until miso starts to bubble and brown a bit, about 2 minutes or until fish is cooked through. Note – if fish is browning too much, cover loosely with foil and continue to broil another minute or 2 to cook through.

2 Shavuos Cheesecake Minis

I know!!! You just finished that potato starch and putting those Pesach pots away but I’m starting to stock my freezer for Shavuos especially with some desserts. Next week a few other dairy ideas but just trying to keep myself ahead of the curve 🙂 Plus its really the only time of year I spend time making dairy recipes. My family strongly prefers chicken and meat so I’m trying some old and new recipes so see whats a keeper. Send me some of your favorite fish dishes or dairy dishes to share with others.

Mixed Berry Cheesecake Squares
White Chocolate Lemon Cheesecake Minis

Mixed Berry Cheesecake Squares

Photo: thepioneerwoman.com

Makes 20 squares

Rustic, delicious and easy to make. You can cheat and spread a prepared pie filling over the top but the homemade version is thinner and less sweet. These keep well for days in the refrigerator.

Crust:
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Filling:
Three 8-ounce packages cream cheese
1-1/2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
Topping:
4 cups mixed berries
1 cup sugar
1 tablespoon cornstarch

Preheat the oven to 350 degrees F.
For the crust:
Line a 9-by- 13-inch rectangular baking pan with foil and spray with non-stick cooking spray.
In a food processor, pulse vanilla wafers and pecans into crumbs. Add the melted butter and pulse again until
combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of pan.

For the filling:
Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth.
Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: In a medium pot, heat berries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a stir together the cornstarch and 2 tablespoons water until smooth. Add to the berries, return to boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 4 hours or more. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

White Chocolate Lemon Cheesecake Minis

Photo: kraftrecipes.com

This is a modified recipe from a box of Philadelphia cream cheese, and its delicious and beautiful. Sometimes the manufacturers spend a great deal of time developing recipes for their products, this one is a winner!

1 pkg. (4 ounces) white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 tablespoons butter, melted
1/2 cup plus 2 tablespoons sugar, divided

2 pkg. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
1 teaspoon zest and 1/4 cup juice from 2 lemons
2 eggs

Heat oven to 325°F.
Melt 2 ounces white chocolate as directed on package; set aside for later use.
In a food processor pulse16 cookies until fine crumbs. Add butter and 2 tablespoons sugar and blend. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 tablespoon crumb mixture to each prepared cup.
In a mixer, beat cream cheese, vanilla and remaining sugar in large bowl until blended and creamy. Add lemon zest, lemon juice and melted chocolate and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 17 to 20 min. or until centers are almost set but still jiggly. Cool completely. Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.

Refrigerate 2 hours before serving. Keeps three days in the refrigerator and 3 months stored in the freezer.

My Favorite Super Simple Pizza Red Sauce

Makes 3 ½ cups

1 (28 ounce) can whole tomatoes, San Marzano if you can find that type of tomato in can
2 cloves garlic, minced fine
2 tablespoons extra-virgin olive oil
Pinch of kosher salt, a large pinch
Pinch of ground black pepper

With an immersion blender or a regular blender, puree sauce until smooth. Warm to blend flavors. Use on pizza or pasta

My Favorite White Sauce

Makes 2 cups
Awesome with Marsala braised mushrooms

2 cups heavy cream
½ cup chopped fresh basil
1/4 cup chopped fresh chives
1 ½ teaspoons lemon zest
2 tablespoons fresh lemon juice
1 garlic clove, minced finely
Pinch of crushed red pepper flakes
Pinch of kosher salt
Pinch of fresh ground black pepper

With an immersion blender or a regular blender, puree until thick and creamy, about 30 seconds to 1 minute. Warm to blend flavors. Use on pizza or atop pasta.

Lotus Butter or Peanut Butter Saltine Toffee

Makes 2 dozen pieces

We’ve seen this recipe with caramel and melted chocolate. Here is my updated, fun version with the addition of either Lotus butter (HELLO delicious) or traditional peanut butter. Both ways, scrumptious, easy, and a big hit.

24 saltine crackers
1 cup (2 sticks) margarine or butter
1 cup light brown sugar
1 teaspoon instant espresso powder
1 cup Lotus butter, cookie butter or smooth peanut butter
12 ounces semi-sweet chocolate, chopped
¾ cup chopped, salted nuts, toasted coconut, or other topping
Preheat oven to 375℉. Line a 9 x 13 inch baking sheet with foil, leaving a bit of overhang. Grease the foil. Line the pan with crackers, placing them side by side and breaking them to fit tightly.
In a small saucepan over medium heat, bring the margarine and sugar to a boil, stirring until the sugar dissolves. Boil for 4 minutes, stirring constantly. Remove from heat and stir in the espresso. Pour the mixture over the crackers and spread to cover.
Bake until the top bubbles, about 10 minutes. Dollop the Lotus butter in a few drops all over the top, then bake until it softens, about 1 minute. Remove from oven and with an off-set spatula spread the Lotus butter evenly over the top. Sprinkle with the chocolate and nuts or coconut. Cool completely, at least 30 minutes. Refrigerate uncovered until set, about 2 hours.
Cut into squares and serve.

Slow-Cooker Split Pea Soup with Smoked Turkey

You asked for it so you’ve got it! More winter soups, more slow-cooker options, more healthy options that kids will like. Here’s a winter soup that fits each of these criteria. Admittedly, I love it when I start dinner early in the day, and am able to free up some time for other things, and then returning to a house filled with the incredible aroma of a home-cooked meal.

Serves 6

1 medium onion, chopped
2 large carrots, peeled and sliced about ¼ inch thick
2 celery ribs, chopped
1 small smoked turkey leg
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. dried green split peas, rinsed
6 cups chicken stock
Chopped chives

Combine all ingredients except chives in a 6 quart slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken the soup. When turkey is cool, shred meat into pieces, discarding skin, bone and gristle. Serve soup with chives.

Asian Glazed Corned Beef


Recipe by Miriam Pascal as printed in Real Life Kosher Cooking

Meat

Yield 8 servings

Talk about a crowd pleaser! I served this corned beef at a large family gathering, and I was surprised — and definitely pleased — to see that everyone, even the pickiest kids, were enjoying this meat — and for good reason! The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that had everyone reaching for seconds.

1 (3-4 pound) pickled brisket, preferably seccond cut
Glaze
¾ cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons
rice vinegar
2 Tablespoons honey
¼ cup brown sugar
½ inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced

1. Preheat oven to 350°F.
2. Place meat in its bag of pickling liquid into a 9×13-inch (or larger, if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
3. Meanwhile, prepare the glaze: Add glaze ingredients to a small bowl; whisk to combine.
4.Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake, uncovered, for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
5. To serve, slice meat and spoon glaze/sauce over it.
6. Variation The method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pickled flavor of the meat. If you prefer a less-pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with Step 3.
Plan Ahead Meat can be frozen in an airtight container. Reheat, covered, until heated through. For best results, freeze after Step 2. Defrost, glaze, and bake fresh.

Chocolate Funnel Cakes


Recipe by Miriam Pascal as printed in Real Life Kosher Cooking
Dairy or Pareve

Yield 20 small funnel cakes

Funnel cakes are traditionally carnival or amusement park food, but with some pretty garnishes, you can elevate these tasty treats into a party-worthy dish. They get their name from the authentic way of making them: dropping the batter into hot oil using a funnel. This chocolate variety is somewhere between chocolate cake and funnel cake, with each little strand giving you an incredible crunch.

2-1⁄2 cups flour
1⁄2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons sugar
1⁄ cup brown sugar
pinch kosher salt
3 eggs
1 teaspoon vanilla extract
2 cups milk OR soy milk
oil, for frying
powdered sugar, for dusting
Optional Garnishes
ice cream
Mixed Berry Sauce (page 297)
fresh fruit
melted chocolate or chocolate shavings

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugars, and salt until
combined.
2. Add eggs, vanilla, and milk. Stir until combined and smooth. Place batter into a piping bag or a ziplock bag with a corner snipped off.
3. Heat about 1⁄2-inch oil in a frying pan over medium heat. Test if oil is hot enough by squeezing in a small amount of batter. When oil hot enough, the batter should rise right to the top.
4. Squeeze the batter into the hot oil, squeezing back and forth, making a freeform web-like pattern (see photo). Fry for about 1⁄2-1 minute, until bubbles form on the top. Flip; fry for an additional 30 seconds, then remove to paper towel to drain.
5. Sprinkle powdered sugar over the funnel cakes, then top with desired garnishes, optional. Serve hot.
Plan Ahead Funnel cakes can be fried a day or two ahead of time. Reheat in a single layer in oven. Top with
powdered sugar just before serving.

Beef Crostini with Horseradish Cream Sauce


Serves 10
I love this as an appetizer for any party because it’s delicious made ahead of time and served warm or at room temperature. It’s festive, pretty and delicious.

2 pounds London broil or Roast Beef, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Crostini:
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Horseradish Sauce:

1 cup Tofutti sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
1 tablespoon fresh dill, chopped
Kosher salt and freshly ground black pepper

For the beef: Preheat the oven to 500 degrees F.
Place the beef roast on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast until an internal thermometer reads 125 to 135 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice trying to remove grizzle and any extra veiny pieces.

For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

For the horseradish sauce: Add the Tofutti sour cream, applesauce, horseradish, mayonnaise, breadcrumbs, chives and dill to a medium bowl and mix until combined. Season with salt and pepper.

To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef and then top with another dollop of horseradish sauce

Sweet Potato and Cranberry Casserole


Serves 8 – 10

4 tablespoons unsalted margarine/butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
½ cup soymilk, non-dairy creamer or milk
⅓ cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 ½ cups fresh cranberries (frozen are okay, but defrost)
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted margarine/butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

For the filling: Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
Whisk together the margarine/butter, mashed sweet potatoes, soymilk, brown sugar, vanilla, salt and the eggs in a large bowl. Fold in the cranberries. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, margarine/butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Fall Spice Cake


Serves 10 – 12

2 sticks (1 cup) unsalted margarine or butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup Tofutti sour cream or dairy sour cream

Maple-Cinnamon Glaze:
1 cup confectioners’ sugar
3 tablespoons pure maple syrup
Pinch cinnamon

For the spice cake: Preheat the oven to 350 degrees F. Grease the inside of a 10-inch Bundt pan.

Cream the margarine/butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.

Sift together the flour, baking soda, cinnamon, cloves and nutmeg.

Add the eggs to the creamed margarine, one at a time, beating after each addition. Add the Tofutti sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible, but be careful not to overbeat the batter.

Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.

For the maple glaze: In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Drizzle the glaze decoratively over the cake. Serve the cake warm or room temperature.

Asian Mustard Vinaigrette Tuna Tartare


Poke bowls, ceviche, tartare are all on my favs list lately. It’s light and fresh and super healthy. I serve each of these as Shabbos appetizers too. A quick serving and prepping tip….keep the sushi grade tuna frozen until ready to use. Thaw for about 15 minutes, then slice into the perfect sized cubes, no shredding and as the fish defrosts it absorbs all the great flavors of the other ingredients. This week I’ve savoring this new tartare recipe.

Asian Mustard Vinaigrette
2 1/2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon toasted sesame oil
2 teaspoons prepared Korean mustard or Dijon mustard
1 teaspoon sugar
Kosher salt or sea salt and freshly ground black pepper

Tuna Tartare
8 ounces sashimi-quality tuna, diced
Heaping 1/3 cup finely diced seedless cucumber
2 tablespoons thinly sliced scallions or chives
2 tablespoons finely chopped shallots
4 teaspoons toasted sesame oil
2 teaspoons black sesame seeds, plus for serving
2 teaspoons roasted sesame seeds, plus for serving
Pinch kosher salt or sea salt

For the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, sesame oil, mustard, sugar and some salt and pepper. Whisk until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the refrigerator if not using immediately. (Makes about 5 tablespoons)

For the tartare: In a medium bowl, gently toss together the tuna, cucumbers, scallions, shallots, sesame oil, black sesame seeds, roasted sesame seeds and 2 tablespoons of the vinaigrette. Season with salt.

Divide the tartare between two bowls or plates and sprinkle with additional roasted and black sesame seeds and the julienned perilla leaf.

Serve immediately.

Szechwan Broccoli

Recipe is from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends, by Rebecca Katz.

2 bunches broccoli
½ teaspoon sea salt
2 tablespoons brown rice vinegar
2 tablespoons tamari
1 tablespoon mirin
½ teaspoon toasted sesame oil
1 teaspoon maple syrup
2 teaspoons sesame oil
Pinch of red pepper flakes or cayenne
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, both green and white parts, minced

Remove the florets from the broccoli. Peel the broccoli stems with a vegetable peeler until smooth. Slice the stems into bite-size pieces.

Bring a large pot of water to a boil. Add the salt. Add the broccoli and blanch for 30 seconds. Transfer with a slotted spoon to a cold water bath to stop the cooking and preserve the broccoli’s color. Drain the broccoli and set aside.

In a small bowl mix the vinegar, tamari, mirin, toasted sesame oil, and maple syrup.

Have all your ingredients ready for a quick finish. Heat a wok or saute pan over medium-high heat. Add the sesame oil, red pepper flakes, garlic, ginger, and scallions. Stir quickly for about 30 seconds, just until aromatic.

Add the sauce to the wok and simmer until thickened, about 30 seconds. Add the broccoli and heat through, about 15 seconds. Serve immediately.

Israeli Couscous with Orange, Dried Cranberries and Toasted Nuts


Serves 6

1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
1/2 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper, to taste
1 tablespoon coconut oil or canola oil
1 cup Israeli or pearl couscous
1 1/3 cups pareve chicken broth, chicken broth or vegetable broth
1/4 cup dried cranberries or craisins
1/4 cup coarsely chopped toasted almonds
1/4 cup sliced scallions
3 tablespoons finely chopped fresh mint

In a medium bowl, whisk the oil, juice, zest, 1/4 teaspoon salt, and a good pinch of pepper.
Melt the coconut oil in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.

Shaved Cucumber Salad


Serves 6

1/4 cup rice vinegar
2 tablespoons seeded and minced jalapeno or red spicy pepper, like a Fresno chile or a red jalapeno
4 teaspoons granulated sugar
4 medium cucumbers, trimmed and peeled

In a medium bowl, combine the vinegar, jalapeno, and sugar. With a vegetable peeler, shave the cucumbers into the bowl in long, wide strips. Toss and let sit briefly before serving.

Endive and Persimmon Salad with Toasted Nuts and Dijon Vinaigrette


Serves 6

1/2 cup hazelnuts, toasted, chopped (or other toasted nut)
1 pound Belgian endives, cut crosswise into 1-inch pieces
1 pound radicchio or other mesclun, torn
1 pear—quartered, cored and cut into 1/2-inch cubes
1 persimmon, cut into 1/2-inch cubes (if not available or in
season, use mango)
2 cups baby arugula
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup walnut oil, avocado oil or hazelnut oil (or use canola oil and olive oil in equal parts, 2 tablespoons each)
Salt and freshly ground pepper

In a large bowl, toss the endives, radicchio, pear, persimmon and arugula.
In a small bowl, whisk the mustard, lemon juice and vinegar. Whisk in the olive, canola and nut oil and season with salt and pepper.
Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.

Endive Salad with Apple Dressing and Roasted Nut Crumble


Serves 4

⅓ cup apple juice
2 tablespoons white wine vinegar
¼ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
2 teaspoons olive oil
½ teaspoon Kosher salt
5 endive, preferably purple
1 cup hearts of palm, sliced

Nut crumble
½ cup pistachios
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

For the dressing: Whisk apple juice, vinegar, lemon zest and juice, oil, salt and pepper until blended.

For the nut crumble: Preheat oven to 300°F. Toast pistachios on a large baking sheet for about 8 minutes. While hot toss iwth oil, honey, lemon juice, salt and pepper.

In a bowl, toss endive and hearts of palm with desired amount of dressing. Spoon nut crumble over salad and serve.

Apple Pound Cake with Caramel Glaze


Serves 12

3 Gala apples or Granny Smith apples 
(1 1/2 pounds)—peeled, cored and sliced 1/2 inch thick

1 tablespoon Apple brandy or brandy
¾ teaspoon ground cinnamon

2 ¼ cups plus 2 tablespoons sugar

3 sticks unsalted margarine, at room temperature
1/4 teaspoon kosher salt

3 large eggs

3 cups all-purpose flour

1 tablespoon baking powder


Caramel Glaze
¼ cup sugar

2 tablespoons pareve whipping cream

2 tablespoons unsalted margarine

For the cake: In a large bowl, toss the apples with the brandy, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes. 


Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. 


In an electric mixer, beat the 3 sticks of margarine with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 
about 8 slices of the apple slices. Spread the batter in the prepared pan. 


Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.

Make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the whipping cream and margarine (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes. 


Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and poke a few times with a toothpick or skewer. Brush the top with the glaze. Let cool slightly and serve warm or at room temperature.